Grilled Flank Steak
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Grilled Flank Steak
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Tender, juicy, and flavorful, this simple Grilled Flank Steak recipe is a family-favorite dinner!
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Ingredients
- 1 flank steak (about 1 ½ - 2 lbs.)
FOR THE MARINADE:
- ¼ cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
FOR THE RUB:
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
FOR THE GLAZE:
- 2 tablespoons bourbon
- 2 tablespoons Dijon mustard
- 2 tablespoons packed light brown sugar
- Canola oil or vegetable oil, for brushing
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Instructions
PREPARE THE MARINADE:
- In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
- Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.
PREPARE THE RUB:
- In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
PREPARE THE GLAZE:
- In a small bowl, whisk together bourbon, 2 tablespoons Dijon mustard, and brown sugar until sugar dissolves.
- After at least 30 minutes in the refrigerator, remove the steak and discard the marinade.
- Wipe excess marinade off of the steak by patting it with paper towels.
- Press the dry rub into the steak on both sides and allow to stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray the steak with oil.
GRILL THE STEAK:
- Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with the glaze during the final few minutes. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Slice thinly against the grain and serve.
Notes
- Prepare the marinade, rub, and glaze in advance. You will not need the rub or the glaze until you're ready to cook the beef, but having it all ready to go ahead of time will eliminate any last-minute stress.
- Marinate the steak for at least 30 minutes, but if you have the time, it's best to use the flank steak marinade overnight. This will give the marinade more time to penetrate the meat, which helps to break down the tough fibers for a more tender and flavorful piece of steak.
- Allow the marinated flank steak to sit on the counter and come to room temperature before grilling. This will ensure that it cooks more evenly.
- The total grilling time will vary depending on the size, thickness and temperature of your flank steak when it goes onto the grill. Use a thermometer to know when your meat is done. For a medium-rare finish, the beef should reach an internal temperature of 130-140°F.
- Allow the grilled flank steak to rest for 10-15 minutes before slicing. This will give the juices time to redistribute through the meat so that they don't all run out onto your cutting board.
- Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.
Nutrition Information
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Serving
1/6 of the steak
Calories
186kcal
(9%)
Carbohydrates
6g
(2%)
Protein
25g
(50%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
68mg
(23%)
Sodium
562mg
(23%)
Potassium
502mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
9IU
(0%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1/6 of the steak | |
| Calories | 186kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 562mg | 23% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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